The Jewish holiday of Purim was celebrated this past week, and the traditional three-cornered cookie is a big favorite in our house. Instead of the traditional jam or lekvar filling, I opted to make my own concoction, from prunes, apricots, and pecans. The results were nice. Recipe for the dough was adapted from SmittenKitchen. Enjoy!
8 tablespoons softened margarine
3 ounces soy cream cheese
3 tablespoons sugar
1 teaspoon vanilla extract
1 1/3 cups plus 4 teaspoons flour
1/4 teaspoon salt
6 ounces pitted prunes
2 ounces dried apricots
1/2 cup chopped pecans
1 tablespoon lemon juice
Cream the margarine and cream cheese together until smooth. Add sugar and mix together, then egg, vanilla, and salt. Then add the flour. If the mixture feels a little sticky, add a little flour.
Form dough into a disc, wrap in plastic, and refrigerate for at least an hour.
Meanwhile, place all the filling ingredients in the bowl of your food processor. Process until everything is chopped and incorporated.
Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper. Roll out the dough on a floured surface until it is 1/4″ thick. You can use a round cookie cutter, or a 3″ diameter cup, and cut circles in the dough. Spoon a teaspoonful of filling into the center of each circle, and fold in the dough up from 3 sides. Crimp the corners if necessary. The filling will be open in the center. Place on baking sheets and bake for 20 minutes until lightly browned. Cool on racks. Makes about 20 hamentashen.